Fresh Strawberry Pie :)
Preheat oven to 350 degrees F.
In a food processor, combine the flour, salt, and butter. Pulse until mixed well and crumbly.
Add cold raw milk, a little at a time, while the processor is running. When the dough forms a ball, it is ready.
On a well-floured surface, roll out the dough into a circle large enough to cover the bottom and sides of a 9-inch pie plate, with a little extra hanging over the edge.
Carefully transfer dough to pie plate.
Flute the edges and then prick the bottom of the pie shell all over with a floured fork. This will prevent the dough from puffing up when you bake it.
Bake the pie shell for 30 minutes. Remove from oven and allow to cool while you prepare the rest of the pie.
To make the glaze, combine the fruit juice, stevia, sucanat, salt, cinnamon, vanilla, lemon juice (except if you are using pineapple juice, omit this), and corn starch in a blender. Blend together well.
Pour the liquid into a small saucepan, and, stirring constantly, bring to a boil. Boil gently, continuing to stir, for 1 minute. Remove from heat and set aside.
Wash the strawberries and remove the green caps. Drain well. Pour them into the pie shell.
Pour the glaze evenly over the berries.
Refrigerate the pie and chill thoroughly.
If you wish, you can serve this with a little heavy cream, sweetened whipped cream or a scoop of homemade vanilla ice cream. I am sharing this recipe at Simple Lives Thursday #97.